Alain Bosse’s PEI Blue Mussels in a Maple Curry Cream Sauce

By Martin Zibauer »Martin Zibauer

March 29th, 2012

Mussels_in_Maple_Curry_Cream

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The Kilted Chef, Alain Bosse, is back for the Spring Cottage Life Show this weekend and, once again, he’ll be showing off his mussels (couldn’t resist the pun). Here’s one of the recipes he’ll be demonstrating and pairing with Sawmill Creek wines. Food science trivia: Maple syrup shares flavour molecules with fenugreek, a key spice in curry powder. So it makes perfect sense to combine the two.

PEI Blue Mussels in a Maple Curry Cream Sauce

By Alain Bosse

5 lbs fresh PEI mussels
¼ cup white wine
¼ cup finely chopped shallots
¼ cup diced red bell pepper
½ cup maple syrup
1 tsp yellow curry powder
½ cup cream
crusty bread

1. Stir the fresh PEI mussels in a colander while rinsing in cold water. Set aside for a few minutes. Tap any mussels that remain open. Discard any mussels that do not close in response to the tap.

2. Place mussels in pot. Add wine, shallots, and red pepper, then cover and bring to a boil. Steam the mussels until they are cooked and their shells open, approximately 6 to 8 minutes.

3. Saving the broth, remove the mussels from the pot, cover with tin foil and reserve.

4. Add maple syrup and yellow curry powder to the reserved broth. Bring to a boil and simmer for approximately 5 minutes.

5. Add cream and continue simmering for 5 to 8 minutes until the sauce thickens slightly or coats your spoon.

6. Add the reserved mussels to the pot and gently stir until mixed. Serve in a bowl with crusty bread for dipping.

Serves 4-5





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